Spare Spoons Kitchen
Aunt Betty’s Comfort Kitchen · Vegetables

Corn-Yellow Rice Casserole

A sunny Southern side — seasoned yellow rice stirred with Mexicorn and cream of chicken soup, topped with cheese and baked until bubbly. Stir-and-bake comfort.

10 min prep 25 min bake
Effort ●○○○ Time ●●○○ Anytime
Servingsamounts scale to match
6
Units

Ingredients

Cook the yellow rice first, then it's just stir and bake. With the rice already cooked, everything gets mixed together and baked until bubbly — the Mexicorn brings color and a little pepper bite, and the cheese melts into a top.

Easier, if you like

  • Microwave or boil-in-bag yellow rice gets the cooked-rice step done fast.
  • Pre-shredded cheese and a can opener — that's really the whole prep.

Method

    Cook's notes

    A Southern potluck side — bright yellow, a little cheesy, and endlessly reheatable.

    Use cream of mushroom or celery soup to make it vegetarian.

    The rice is naturally gluten-free, so a gluten-free soup makes the whole dish GF.

    Margarine was Betty's standby; unsalted butter works just as well.

    Vegetarian or gluten-free with a soup swap

    Vegetarian: use cream of mushroom or cream of celery soup in place of cream of chicken.

    Gluten-free: use a gluten-free condensed soup (the rice and corn are already GF).